Mix yeast, warm water, and honey. Let it froth and set aside.

Add dry ingredients together in a mixing bowl (I use my stand mixer bowl) and top with wet ingredients, then mix.

Mix psyllium husk and warm water. Let it rest for 30-35 seconds and incorporate well into the mixture.

Let the machine work the dough for 3-5 minutes. If the dough needs a little more water to come together, add it in a TBSP at a time but do not over-wet the dough.

Form dough into a ball and place in a proofing oven (100°F). Turn the heat off and let it rise for 1 hour. (If you don’t have a proofing oven, place in a warm place with a towel wrapped around it.

Once risen, break the dough into smaller sections and roll it into a thin rectangle.

Mentally break the dough into 4 equal rows. Place mozzarella cheese in two of the rows with enough space to have even, closed sides.

The remaining two rows will be the toppers. Use a pizza cutter to cut the rows apart and pace the toppers on top of the mozzarella rows.

Press the dough to seal around the cheese (without breaking or tearing the dough).

Use a pizza cutter to cut individual squares out.

At this point you can fry them as is as squares, or get a little fancy and fold them as instructed in the visual tutorial.

Preheat the oil to 350°F and fry up the bread. It is important to note that if there is a break in the dough, the cheese will make the oil pop. if that happens, calmly remove that pieces with a spider scoop.

Fry until the crust is golden brown on both sides and then enjoy! Pair with marinara sauce.